At Le Beef, 33, rue des Rosiers, 75004, right in the heart of the Marais, we’re big specialists in crispy home fries. Unlike most restaurants, we think it’s vital to make home fries, which we prepare every morning. No frozen chips, no pickled chips, just fresh chips made from the famous Agria potato.

The Agria potato

This potato is the best choice for a perfect Chip. Its very thin skin, which we keep, gives the fries a rustic feel. Its very firm flesh is perfectly suited to rigorous cooking. This firmness means that the fries are soft on the inside and crispy, and of course golden, on the outside. When you bite into it, it’s these two textures that give it all its quality. As this type of potato is firm, it absorbs very little oil. So our fries are less fatty and a little healthier!

Along with our homemade mash, they are the perfect accompaniment to the exceptional meats for which our steakhouse is famous: the mature entrecôte, the one-kilo prime rib to share with two, the juicy, flavoursome flank steak, the rib-eye or the fillet, all exceptional cuts of beef.

These home fries are also the perfect accompaniment to our four homemade sauces, which accompany our mature meats every season. Feel free to dip them in or enjoy them plain. Making our own fries every day is part of the Beef steakhouse DNA, and one of the essential aspects of our job as a true restaurateur. Fries must be well treated, and it’s their daily freshness at our premises that guarantees their quality. A good fry should be slightly more golden, meaning it should have been cooked at a high temperature, and have an appearance that makes you want to devour it. Served piping hot, they are the perfect accompaniment and decoration to your mature meat dish, and will delight the taste buds of gourmets and meat lovers just as much as our cuts of beef.